Cheesy Tomato Soup With Potatoes

• (10 1/2 ounce) can chicken broth↗1
• water↗1⁄2 cup
• salt↗1⁄2 teaspoon
• black pepper↗1⁄2 teaspoon
• onion powder↗1⁄2 teaspoon
• cayenne pepper↗1⁄4 teaspoon
• mustard powder1⁄4 teaspoon
• soy sauce↗1⁄2 tablespoon
• Worcestershire sauce↗1 teaspoon
• (15 ounce) can diced potatoes, drained (add an extra can if you want chunkier soup)1
• (14 ounce) can crushed tomatoes seasoned with basil garlic & oregano1
• whipping cream↗1⁄2 cup
• ounces Velveeta cheese, cut into chunks↗4 -6 ounces
• sharp cheddar cheese, shredded↗1⁄2 cup
• flour↗1 tablespoon

Step-by-step instructions

1. 1

   Pour the broth & water into a large pot. Add the spices, soy sauce, Worcestershire, & potatoes to the pot then bring to a boil. Turn down the heat & simmer for 5 minutes.

2. 2

   Tip: If you can't find crushed tomatoes with basil, garlic, & oregano you can puree a can of diced tomatoes with basil, garlic, & oregano.

3. 3

   Add the crushed tomatoes, cream, & cheese, stir until melted. Mix the flour with 1 tablespoon of water then stir into the soup. Simmer for another 7-10 minutes.